Balsamic Strawberries with Ricotta Cream

I very much enjoy my little two-person family.  Its pretty easy for two of us to deal with two people’s worth of cooking, schedules, laundry, and bad moods.  But a two-person family that doesn’t even have a dog comes with a special set of challenges:

  • When someone dribbles maple syrup all over the floor (seemingly) without realizing it, it is impossible to blame it on a third party.  We both know who dribbled.
  • Calling for a vote on what TV show to watch does no good.  Even after careful counting, the shows invariably end up tied.
  • We not infrequently end up with leftover perishable food.  This occurs when we don’t need the entire container for a recipe but also don’t want to risk making a double recipe and then getting so sick of it that the thought of eating that particular item makes us want to vomit.  (We have learned this the hard way.)

Usually when we end up with extra farmer’s cheese or cottage cheese or ricotta cheese or whatever, I can’t bring myself to throw it out, even though I know we won’t use it.   So…I don’t.  But then it molds and I throw it out anyway.  I feel less guilty, but guilty nonetheless.

Which is why I was so delighted to find this recipe for a ricotta cheese-based dessert.  Its delicious.  Delicious!  Seriously…run, don’t walk, to your kitchen and make this.  And as if that wasn’t enough, it has freed me from the unpleasant choice of wasting food vs. vomiting.  Unpleasant indeed.

One note: I cut down the sugar in the recipe in half.  The reduced vinegar becomes pretty sweet and the full amount of sugar isn’t really necessary.  But if you like more, feel free.


1 cup part-skim ricotta cheese
2 tablespoons honey
½ teaspoon vanilla extract
3 tablespoons balsamic vinegar
1 tablespoon sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons


Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.

In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.

In a medium bowl, toss the berries with the basil and the balsamic syrup.  Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.

Slightly adapted from Ellie Krieger, via Food Network.


One response to this post.

  1. this looks so fresh! can’t wait to try!


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